Recipes Jacques Pépin's Favorite Pound Cake 4.0 (2,568) 7 Reviews The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour, sugar, eggs, and butter. Jacques Pépin's mother, aunt, and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso. By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on January 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: © Edward Pond Active Time: 15 mins Total Time: 2 hrs Yield: 1 10-by-5-inch loaf Ingredients 2 1/2 sticks unsalted butter, softened 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 6 large eggs 1/4 cup milk, at room temperature 2 1/2 cups cake flour Directions Preheat the oven to 325°. Butter a 10-by-5-inch loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan. In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Sift the flour over the batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface. Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely. Make Ahead The cake can be kept at room temperature, covered, for up to 3 days. Rate it Print